the hatch 2017 ‘Dynasty White’
‘The goal of Dynasty White is extravagant opulence, and the vectors are chardonnay mixed with sémillon and viognier. The attack is rich with floral perfume leading to apple pie, baked pears, vanilla and a touch of sweet lemon curd countered by a fresh finish that keeps you coming back to the glass. There is an aura of the exotic suggesting this would be best suited to richer menu items and or spicy items like a Thai or Indian curry. Ready to drink. 88 points‘ – Anthony Gismondi, Gismondi on Wine. Tasted November 8th 2018
Screaming Frenzy 2015 Cabernet Franc
‘Fragrant is the optimum description of this wine, clean and fresh under screw cap. The nose is reminiscent of many youthful New World reds encountered over the years. The attack is equally appealing with soft lush blueberry and mulberry, with lashes of sweet oak and coffee. I would wait for this wine to mature in bottle, say three years, but if this was on the counter at a kitchen party it would not have a chance of making it past the ten minute mark.
88 points‘ – Anthony Gismondi, Gismondi on Wine. Tasted November 8th 2018
Black Swift Vineyards 2015 ‘Long Road’ Syrah
‘There’s better acidity and less chocolate up front in the 2015, giving Long Road a more serious demeanour in the glass. Look for black licorice, black pepper, a whiff of leather and deli meats with a super fresh finish. It will need some time in bottle for all the components to meld but it should be worth the three to five year wait. Grilled lamb or beef is in order for the moment. The wine spends 16 months in a 50/50 mix of new and older American oak. Long Road is a 100-acre vineyard at the northern extent of the Osoyoos Bench. It was planted in 1999 to clones 99 and 100 and is sustainably farmed at 3 tons to the acre. 89 points‘
– Anthony Gismondi, Gismondi on Wine tasted Nov 8 2018
Crown + Thieves 2014 ‘Broken Barrel’ Syrah
‘The fruit comes off the warm East Osoyoos Saddle Ridge Vineyard, notable for its prime location on the Black Sage Bench near Black Hills and the dump. Look for rich, lifted, spicy, black fruit aromas. The entry is sweet-ish with intense blackberry and peppery notes akin to Barossa syrah. Expect a warm, rich, dense red with lifted blue fruit and a vanilla, American oak finish. Unlike its truly broken barrel predecessors, this wine was aged three years in new and used American oak barrels and puncheons before bottling. 90 points‘
– Anthony Gismondi, Gismondi on Wine tasted Nov 8 2018
the hatch 2014 ‘The Unicorn’
“The unconventional folks at The Hatch had no name for this wine so it was dubbed ‘The Unicorn’ and still is. It’s the latest Hatch wine and it has assumed the flagship role for the moment. A handful of barrels of cabernet franc and merlot gleaned from Desert Valley Vineyard is the source for this dark and brooding red. What looks big and weighty is in fact super fresh and linear: where a little California and a little northern Italy meets a lot of Okanagan. The acidity tends to dry out the red cherry finish, giving it a bit of an Italian profile, but a big juicy steak will smooth it all out at this stage. Personally, I will wait five years to see where this wine goes. The label is a Paul Morstad masterpiece, and the original painting is called ‘5 Viennese Psychoanalysts.’ 90 points”
– Anthony Gismondi, Gismondi on Wine. Tasted December 26, 2017
2014 the hatch ‘Hatchfinity’
“This year’s ‘Bird’s Eye View’ is Hatchfinity. It stands for everything they hold dear at The Hatch. I know, imagine that: a vision and a mantra that they live by, ‘the hatch forever’ The blend is a mix of cabernet sauvignon, cabernet franc, syrah, and merlot. The style is supple and juicy with lively red fruit, a hint of chocolate and plenty of savoury Okanagan expression plus a little bit of heat in the finish. You can drink this now but it will improve through 2020 in bottle. 90 points” – Anthony Gismondi, Gismondi on Wine. Tasted December 26, 2017
2014 Black Swift Vineyards Monarch Vy. Syrah
‘As time goes on I love to hear things like Monarch Vineyard is in the central flats of the Osoyoos Bench. Ah yes – location. It seems it matters. Even if the Osoyoos Bench is yet to be delineated as a sub-appellation it has ‘central flats’ sitting within it. Guess what? It is one of the hottest and sunniest locations in all of BC, seemingly made for syrah. After 30 months in American oak, 66 percent new, this seemingly Australian-style shiraz is nothing but obese. Tight-grained Montana oak, described as being closer to Slovenian oak (think big Tuscan reds) helps to contain the fruit rather than let it spill out of its sides. The days are warm, but the nights are cooler, so again, less Oz more Rhone. In fact, it’s another Next World Okanagan red mixing fresh peppery notes, fine acidity and plenty of ripe blueberry that finishes mostly dry. You can add another one to the expanding list of top-flight Okanagan syrah. 91 points‘
– Anthony Gismondi, Gismondi on Wine March 14 2018
Black Swift Vineyards 2014 ‘Desert Valley’ Cab Franc
“The Black Swift franc grows on the Golden Mile Bench sub-appellation in Desert Valley Vineyard. In 2014 this is a dense, muscular, round and ripe-fruited red that is a pleasure to drink. The west bench that gathers the less intense morning sun tempers the wine’s overall demeanor, aided by an early evening shadow that protects the fruit from excess sugar production and eventually alcohol. The soil is mostly rocky, an old alluvial river bed, and the result is a mineral, stony red and black raspberry fruited wine with a sagebrush undercurrent. Grilled meats or poultry are fine matches at this point. Impressive now and this will improve in bottle through 2020. 90 points”
– Anthony Gismondi, Gismondi on Wine, tasted December 14th 2017
Black Swift 2015 ‘Pinecrest Vineyard’ Chardonnay
‘The 2015 Pinecrest was a very sentimental wine for The Hatch as this was the last year they had access to this Westbank vineyard, rumoured to be the oldest block of Chardonnay in the Okanagan. When the owner of the organic 2 acre Glenrosa area vineyard passed, the land was sold and the new owners ripped out the old vines. So the 200 cases of 2015 Pinecrest is this vineyard’s finale. Black Swift is the premium, single vineyard project from the folks at The Hatch, and I tasted bottle #1760. Full-bodied and confident, with a creamy, lees-lined base for the ripe and dense yellow apple, pear and lemon curd. Perfumed and expressive white florals and almond blossoms scent this ripe wine, one gently but firmly buoyed with a swell of stony acidity. The lingering finish is dusted with stony salts. Drinking well now, this really is meant for a couple of years in the cellar. I’d say this 45 year old vineyard went out on a high note. 91 points‘ – Treve Ring, Gismondi on Wine
Black Swift 2015 ‘Melville Vineyard’ Chardonnay
‘One of three single vineyard 2015 chardonnays The Hatch released under the Black Swift line, this is from a half acre vineyard outside of Peachland on deep clay loams. One puncheon was made, so there are only fifty cases out there for you to seek out. Said puncheon is overwhelming at this young stage, with strident wood, vanilla pod, ripe and creamy pear, on a structured, muscular, green apple-lined core, finishing with heady wood spicing. This is a wine to lay down for 2+ years, to allow the integration of wood into the potent orchard fruit. At 12.9 percent, this is certainly not flabby or overripe. Hopefully future vintages will benefit from older puncheon use. 89 points‘ – Treve Ring, Gismondi on Wine
2014 Crown + Thieves ‘Scoundrels Punch’
‘Gotta admit, when I picked up this massive, hefty, supersized bottle, I thought it was a 1L. How it is possible to weigh so much for a 750ml? How thick is this glass? Is it lined with lead? Is this a joke? Does this one bottle weigh more than the 6-pack delivery of Cono Sur on my counter? After my posing questioning period abated, I tucked into this (equally hefty) blend of merlot and cabernet franc from the stand-apart folks at The Hatch. Scoundrels Punch is another in the Crown + Thieves special bottlings, via Jason Parkes. Here 58 percent merlot is worked with 42 percent cabernet franc, all from Osoyoos’ Bordertown (in sight of the US border) vineyard. Thick in the mouth with dense and ripe black fruits, smoked stones, branch, dark florals, graphite, blueberry compote. There’s an edginess to the tannins, surprisingly compliant, to hem all in to a nutmeg, clove finish. Drinking well now upon release, though will continue to hold for a couple years in your cellar easy. If you’ve extra strong shelves for the overweight bottle, that is… 89 points‘
– Treve Ring, Gismondi on Wine, March 09 2018
Black Swift 2016 ‘Hart Street Vineyard’ Chardonnay
‘The Hatch is behind this Black Swift release from a single vineyard site in east Kelowna that is the coolest and the most northern of their chardonnay labels. It’s a terrific addition to their goal “to create the first exclusively single vineyard, multi-regional wine project in British Columbia; one which seeks to capture the diversity of our young, but exceptional region.” Winemaker Jason Parkes assessed the site and the fruit and was inspired to emulate the Chablis style. In fact, it’s a good play given the delicate textures here and that long clean subtle palate with just a hint of lemon, sage and salty wet stones. More acid would be the final solution. 90 points‘ – Anthony Gismondi, Gismondi on Wine. Tasted January 4th, 2018
2016 Gobsmacked ‘Cyclops Love’ by JPC
‘The 2016 sounds as if it gobsmacked winemaker Jason Parkes who calls it “At once, fat and rich but also blessed with laser-like acidity.” The latest blend is muscat and pinot auxerrois with a twist of gewürztraminer giving it, yet again, a nod to the Alsace Edelzwicker style. Indeed, it’s aromatic and ripe but with fresh, floral fruit and enough minerality to draw you back into the glass time after time. The colourful ‘kid’ label is courtesy of Jason’s 7-year-old daughter. Jason suggests you serve it with hotdogs on the beach and we can’t wait. 87points‘ – Anthony Gismondi, Gismondi on Wine. Tasted Feb 12 2018
2016 Talking Stories white
‘Such a pretty BC white wine blend of aromatic grapes. Medium-bodied with aromas of white florals and lychee. Pair with mild curries. 90 points‘ – reviewed on July 19, 2017 by Natalie MacLean
‘Approachable BC white blend , crowd pleasing. Medium body, acidity, big fruit. Stone fruit, floral, a hint of white pepper and savoury. Versatile for diverse pairing options. Tasted 2016 in July 2017. 88 points‘ – bespoketastings.ca
2016 Screaming Frenzy Pinot Gris
‘A lovely, fresh, crisp BC Pinot Gris. Aromas of white melon and lime. The grapes for this wine are grown in the winery’s Kurkjian Farm Vineyard in east Kelowna. Pair with fresh seafood. 90 points‘ – reviewed on July 19, 2017 by Natalie MacLean
‘Fresh, crisp and tart. Medium light body, well balanced. Zesty citrus, peach skin and tart blood orange. Pairs well with grilled red snapper. Tasted 2016 vintage in July 2017. 90 points‘ – bespoketastings.ca
Crown + Thieves ‘Doc Guernsey’ Gew – $29.99
‘Every wine has a story, but few can top this gew from Jason Parkes. The fruit is grown by the family vet on a small, two-acre on the lake at Summerland. Parkes claims there would be hell to pay if he upset the vet, so two, old, French puncheons were conscripted to store the wine on its lees for 10 months, with daily stirrings. The thing is, it’s bone dry, so rather than sipping it on the patio, pull out the roast chicken, or an onion tart, and prepare to be stunned. Floral, dried apricot, orange, pepper, ginger and more. It’s a bit geeky, but in a good way. 89 points‘ – Anthony Gismondi, Gismondi on Wine April 6 2018
The Hatch ‘Birds Eye View’ Pinot Noir Clone 115 2014
This vintage The Hatch bottled the three clones of Pinot Noir from their Black Sage Bench Stones Throw Vineyard separately, bottling 50 cases of each in a distinct, rotund bottle. 115, 667 and 777 are all Dijon clones, all grown, picked and vinified the same. Fermented in stainless steel, these three then went into a mix of new and neutral wood for MLF, before finishing off eight months in neutral oak. Spicy dark cherry, dried raspberry and whiffs of leather on the medium bodied palate, one with a sweep of toasted wood and swell of lifted acidity before a bright, salted, sour cherry finish.
– 89 points, Treve Ring Gismondi On Wine January 2017
The Hatch ‘Birds Eye View’ Pinot Noir Clone 667 2014
This vintage The Hatch bottled the three clones of Pinot Noir from their Black Sage Bench Stones Throw Vineyard separately, bottling 50 cases of each in a distinct, rotund bottle. 115, 667 and 777 are all Dijon clones, all grown, picked and vinified the same. Fermented in stainless steel, these three then went into a mix of new and neutral wood for MLF, before finishing off eight months in neutral oak. Bricking brown in hue and medium bodied, this has darker cherry, dark soy sauce, black raspberry, herbal mustard seed, wrapped around a soft core. Tannins are fine and supple, and acidity is fine and lifted, both to a warm, salted, bitter cherry finish.
– 88 points, Treve Ring Gismondi On Wine January 2017
The Hatch ‘Birds Eye View’ Pinot Noir Clone 777 2014
This vintage The Hatch bottled the three clones of Pinot Noir from their Black Sage Bench Stones Throw Vineyard separately, bottling 50 cases of each, in the same distinct rotund bottle. 115, 667 and 777 are all Dijon clones, all grown, picked and vinified the same. Fermented in stainless steel, these three then went into a mix of new and neutral wood for MLF, before finishing off eight months in neutral oak. Medium bodied, with spiced wood, roasted coffee, stewed sour cherries, dark florals, smoke and a forest undergrowth before a medicinal cherry finish. Tannins are strident though soft, and the finish is amply nutmeg spiced. Sour, stewed cherries and forest linger on the finish. Bold, punchy, bruiser pinot noir.
– 87 points, Treve Ring Gismondi On Wine January 2017
the hatch ‘chiropodists choice’ Orange socks
An intriguing blend of Cotton and Polyester, these socks have burst onto the scene like few other debut edition of winery socks I’ve seen before. Starting with beautiful and bright notes of Orange on the eyes, this captivating colour leads into a beautiful stitched ‘the hatch’ up near the ankle. This artisinal stitching is perfectly balanced. The finish on these socks are delicate, yet comfortable with breathtaking temperature control and can pair well with winter boots or your new pair of Air Jordans while remaining quite stylish to wear with sandals if you’re a German tourist. Wear now or drawer for up to 6 years.
– 96 points, Randal McMurtry The Sock Advocate #169
Black Swift ‘The Long Road’ Pinot Noir 2014
Another East Kelowna site is fast becoming the go-to but not yet approved pinot noir sub-region of the Okanagan Valley. Diverse soils within a single vineyard help to shape the complexity here, as well as the final taste. Sand and gravel over deep clay with glacial till mixed throughout seem suited to Pommard and Dijon 115, 667 and 777 plantings. The grapes were fully de-stemmed and fermented on the skins for 28 days to maximize full extraction before being aged in a mix of 2 and 3-year-old French Oak barrels. Expect a fairly hedonistic style here rich in oak and sweet pinot fruit that are still robust and youthful. Time in the bottle over the next three years should help this wine gather itself. Solid.
– 89 points, Anthony Gismondi Gismondi On Wine January 2017
Black Swift Riesling Kirkjian Farm 2014
Kurkjian Farm is an organic four-acre vineyard located in East Kelowna, directly below Summerhill Winery. This is bone dry riesling that takes its cue from the powerful, dry rieslings coming out of the Clare and Eden Valley. East Kelowna is making a strong case for riesling, think Tantalus for one, and winemaker Jason Parkes has done a fine job here, pushing that electric, salty, mineral style. The clay-based soil accounts for the depth and power. Look for stone fruit and plenty of citrus with some serious bitter rind notes in the finish. Best with food now but this will age. Good effort.
– 88 points, Anthony Gismondi Gismondi on Wine January 2017
Crown + Thieves ‘Broken Barrel’ Syrah
“The fruit comes off an East Osoyoos vineyard and its classic meaty, peppery syrah with a bit of Barossa on the nose and palate. Expect a warm, rich, red wine with an intense peppery, blue fruit palate with another dose of spice in the finish. It started out in American oak barrels but was moved to tank and finally American puncheons for 2 years after a forklift accident. The syrah was passed over both roussanne and marsanne skins. Only 50 cases made and not yet released. 90 points‘ – Anthony Gismondi, Gismondi on Wine March 20 2017
Black Swift Oak Street Vineyard Chardonnay 2014
‘Oak Street Vineyard is a cool, south-east facing site on the Golden Mile Bench appellation that gathers the warm morning sun and escapes the baking heat of the afternoon. You sense that from the acidity that greets you right off the top, and freshness that continues throughout. The fruit is a mix of clones 53, 76 and 96, adding more complexity to the palate. The wine is aged in new French puncheons for 14 months. The nose is a mix of aromatic pears, orange spice, melon and apples. The palate is similar with more red apple and citrus and a touch of oaky bitterness. Fine elegance here with a dash of smoke. A little more refinement, less new oak and this wine is poised to soar. 89 points‘ – Anthony Gismondi, Gismondi on Wine, February 15 2017
Gobsmacked Cyclops Love 2015 by JPC
There’s little doubt we can mirror Alsace in BC. Sometimes we do it so well we are gobsmacked by the results. Enter winemaker Jason Parkes. Gobsmacked ‘Cyclops Love’ is an Alsace-ish blend of 34 percent pinot auxerrois, 28 percent muscat, 21 percent schönburger and 17 percent riesling. I’m thinking it’s a bit Edelzwicker in style, as in a dry light wine that is a blend of several white grape varieties from the Alsace region. Bright and fresh, it’s a little less floral and little more piney than its German kin, with dried herbs and orange peel notes on the finish. The colourful ‘kid’ label was drawn by Jason’s 7-year-old daughter.
– 87 points, Anthony Gismondi Gismondi on Wine January 2017
Black Swift Vineyards ‘Long Road’ Syrah
‘Long Road is a 100-acre vineyard at the northern extent of the Osoyoos Bench. It was planted in 1999 to clones 99 and 100 and is sustainably farmed at 3 tons to the acre. Expect an impressive flavoured bottle of syrah with perhaps a touch too much chocolate in its sweet fruit but the soft, at times soupy, structure makes it easy to sip. Look for black licorice, pepper, raisins and blueberry fruit too. Needs some time to pull it all together. Less new oak or better oak would make a difference here but don’t let that scare you off. Grilled lamb is the ticket here. Post fermentation the wine spent 16 months in a 50/50 mix of new and older French oak. 89 points‘ – Anthony Gismondi, Gismondi on Wine March 20 2017
The Hatch Hatchchild Cabernet Sauvignon 2013
Juicy, full-bodied and forgiving BC Cabernet with a sense of humour … Hatchchild is a pun on Rothschild, the coveted Bordeaux first growth wine whose symbol is the ram, thus the big shaggy goat on the label. Similar wit to the Goats do Roam winery in South Africa … they are a breed apart 😉
– 92 points, Natalie Maclean
2016 B. Yanco
‘A fresh BC white wine blend from a winery that has a fine sense of humour. Medium-bodied with notes of lemongass and white grapefruit. Pair with shellfish. 89 points‘ – reviewed on July 19, 2017 by Natalie MacLean
‘Stone fruit and minerality notes galore. Lasting flavours include lemon-lime, honeydew melon, white peach, apricots, and hints of white pepper. A light-bodied BC white – predominantly Pinot Blanc – that pairs well with pesto, arugula, prosciutto and parmesan pizza. Tasted July 2017. 89 points‘ – Monique Sosa – Accredited Sommelier
Screaming Frenzy Pinot Noir 2014
A racy, sexy, seductive BC pinot noir with aromas of fleshy ripe cherry, dark spice and smoke. Medium- to almost full-bodied with a satin-smooth texture. Snuggle up to this bottle and seared salmon.
– 91 points, Natalie Maclean
Screaming Frenzy Meritage 2014
A ripe, luscious, smooth and full-bodied BC red wine blend of Cabernet and Merlot grapes. Aromas of blackberries and cassis. Pair with a rare steak.
– 90 points, Natalie Maclean
Talking Stories Red 2014
A rich, round, fleshy ripe BC red wine with a lick of spice on the finish. Very attractive. Full-bodied and smooth. The text on this bottle is hilarious. Pair with a good sense of humour.
– 90 points, Natalie Maclean
Talking Stories White 2015
Okay, they suggest pairing this with air — yes oxygen. Guess this BC white wine is pretty versatile. Love the humour. Medium-bodied with spicy floral note. Perfect for seafood and breathing.
– 88 points, Natalie Maclean
The Hatch Dynasty Red 2013
Flippin’ gorgeous! This towering BC red wine comes in a very squat bottle… but let it out in your glass and it grows like a magical beanstalk of flavour to the sky. Aromas of black fruit and wonderment. Pair with rare steak and company. Decant 2 hours.
– 93 points, Natalie Maclean
The Hatch Gamay Sunrise Vineyard 2014
Thirty-year-old gamay from their home Sunrise Vineyard makes up this fuller bodied red, one plumped with the Okanagan sunshine. Bright raspberry, strawberry compote, morello cherry and an earthy forest note fills the juicy palate, threaded with fine cinnamon spicing and finishing with some heat. Tannins are fine and welcoming, especially with a pairing of grilled chicken thighs.
– 88 points, Treve Ring Gismondi on Wine January 2017
Screaming Frenzy Chardonnay 2015
A lovely BC white wine made from the classic Chardonnay grape. Rich and round, yet also fresh and vibrant with aromas of golden apple and a touch of vanilla. Screaming Frenzy is named for the Black Swift birds that mysteriously, and perhaps only once a year, congregate in the skies over the winery’s vineyards. Pair with this roast chicken (or four and twenty blackbirds baked in a pie).
– 88 points, Natalie Maclean
The Hatch Rhymes with Door Hinge 2015
What rhymes with door hinge? Not quite orange, though that is the hue, and style, of this new release from The Hatch. Kerner, schoenburger and chardonnay were cofermented and kept on skins for six weeks in old puncheons. High toned, lower acid, with orange blossom, peach, perfumed fennel on a light-bodied, finely textured palate, one that kisses with herbal nectarine sweetness on the finish. Well done. Only 100 cases made.
– 88 points, Treve Ring Gismondi on Wine January 2017
2015 ‘hobo series’ Cabernet Franc
‘A savoury, juicy, full-bodied BC Cabernet Franc with none of that bell pepper nonsense. Dark red berries and smoke on the nose and palate. Racy acidity. Decant 1-2 hours. Pair with grilled meats. 90 points‘ – reviewed on July 19, 2017 by Natalie MacLean
‘Deep and dark fruit with balanced medium acidity, medium plus tannins, tart plum, dry chalky limestone. Wonderful pairing for charcuterie, bison burger, or lamb shank. Tasted 2015 vintage in July 2017. 90 points‘ – BespokeTastings
2016 ‘hobo series’ Gew
A gorgeous BC white wine made from Gewurztraminer grapes grown in the winery’s Paven Vineyard. Aromas of lychee, rosewater and baking spice. Medium-bodied. Perfect for spicy dishes and curries. 90 points‘ – reviewed on July 19, 2017 by Natalie MacLean
‘Gorgeous floral, white peach, melon and lip smacking citrus notes. I’m loving the acidity and faint white pepper finish. A delicious medium-bodied Gewurztraminer. Enjoy with haddock Thai green curry. 91 points‘ – Monique Sosa – Accredited Sommelier
Screaming Frenzy 2014 Merlot
“Nice improvement in tannin management here but this is one potent, rich merlot that comes at you on the nose with sweet cherry fruit and spice. The palate is dense, the fruit fat and lifted with more black fruit and spicy balsamic notes throughout. The finish is long, warm and spicy. Think venison or an older hard cheese. 88 points‘ – Anthony Gismondi, Gismondi on Wine, Dec 16th 2017
Black Swift 2014 ‘Oak Street Vineyard’ Chardonnay
‘Oak Street Vineyard is a cool, south-east facing site on the Golden Mile Bench appellation that gathers the warm morning sun and escapes the baking heat of the afternoon. You sense that from the acidity that greets you right off the top, and freshness that continues throughout. The fruit is a mix of clones 53, 76 and 96, adding more complexity to the palate. The wine is aged in new French puncheons for 14 months. The nose is a mix of aromatic pears, orange spice, melon and apples. The palate is similar with more red apple and citrus and a touch of oaky bitterness. Fine elegance here with a dash of smoke. A little more refinement, less new oak and this wine is poised to soar. 89 points‘ – Anthony Gismondi, Gismondi on Wine